Buttermilk Pound Bundt Cake

Ingredients:

225 g. unsalted butter (softened)

1 1/4 cups caster sugar

4 large eggs (room temperature)

3 cups plain flour (sifted)

3/4 tsp. baking powder

1 cup buttermilk (combine 1 cup milk + 1 tbsp. lemon juice, let stand 5 mins.)

Icing sugar (for dusting) - optional

Methods:

1. Cream butter and caster sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour and baking powder; add alternately with buttermilk; and beat well.
4. Pour in a greased and floured 10-inch bundt pan.
5. Bake in a preheated oven of 160 degree Celsius for about 70 minutes (depending on your oven); or until a skewer inserted in the center comes out clean.
6. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
7. Dust with icing sugar, if desired.

I adapted this recipe from 'Taste of Home' by Gracie Hanchey, De Ridder, Louisiana with slight adjustment to suit my baking preference.